Gaziantep Sirin Tarhana Description and Distinguishing Features of the Product: Gaziantep Sweet Tarhana is a sweet snack produced by boiling a dense mixture prepared with grape juice or grape molasses and very finely ground raw hard wheat, known as "raw simit" within the geographical boundary. It is then dried. Gaziantep Sweet Tarhana is consumed as a snack and is also used in the production of other desserts. The history of Gaziantep Sweet Tarhana dates back to ancient times and holds a significant place in Gaziantep's culinary culture, establishing a connection with its geographical boundaries. Production Method: The production of Gaziantep Sweet Tarhana is carried out in two ways, depending on whether grape juice or grape molasses is used. Production of Gaziantep Sweet Tarhana using grape juice: - 13-15 liters of grape juice - 130-500 g "shire topragi" (a specific type of clay) - 1 kg raw simit (raw hard wheat) - Optional: cinnamon and cloves (powdered) After washing and squeezing the grapes, the juice is separated from the pulp, and "shire topragi" is added. "Shire topragi" is a clayey soil that is white or close to white and contains a high amount of calcium carbonate. It is also known as white soil. "Shire topragi" settles the sediment to the bottom, clarifying the juice and reducing its acidity. Foam formed on the surface is removed, and after sprinkling 200 ml of cold water on the surface, the mixture is allowed to rest. At this stage, residues settle to the bottom, and the grape juice is transferred to a masere pot without stirring to avoid clouding. The formed foam is removed again. The mixture is boiled until it darkens for about 35-40 minutes, and raw simit is added to continue boiling. Optionally, a small amount of cloves and cinnamon can be added. To prevent the product from sticking to the bottom during the cooking process and to ensure a dense consistency, a long-handled wooden tarhana paddle is continuously stirred at the bottom of the pot. The thickened product is placed in large trays after slightly moistening them and left to dry. Once the top surface is dry, Gaziantep Sweet Tarhana is sliced, flipped to allow the bottom sides to dry, and served. Production of Gaziantep Sweet Tarhana using grape molasses: - 2300-2500 ml water - 230-250 ml grape molasses - 230-250 g white sugar - 200-220 g raw simit - Optional: 4-6 g powdered cinnamon, 2-3 g powdered cloves Water and molasses are boiled, and the foam is removed. Sugar is added and stirred until dissolved. Raw simit, washed in a fine sieve, is added to the boiling molasses mixture. Once the mixture thickens, it is removed from the heat, and optionally cinnamon and cloves can be added. The mixture is poured into a 50 cm moistened tray and left to dry. Once the top surface is dry, Gaziantep Sweet Tarhana is sliced into baklava-like pieces or squares, flipped to allow the bottom sides to dry, and served. Dried Gaziantep Sweet Tarhana slices are stored in wooden boxes suitable for food contact, avoiding contact with air, and packaged in a dry and cool place.